Description
These Spinach Mushroom Mini Quiches are easy-to-make, savory bite-sized pastries packed with healthy spinach, earthy mushrooms, and cheesy goodness. Perfect for breakfast, brunch, or a light snack, these mini quiches are baked in a pre-made pie crust for convenience and come out golden and delicious every time.
Ingredients
Scale
Vegetables
- 1 cup spinach, chopped
- 1 cup mushrooms, diced
Egg Mixture
- 4 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Other
- 1 cup cheese, shredded
- 1 pie crust, pre-made
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the mini quiches.
- Sauté Mushrooms: In a skillet over medium heat, sauté the diced mushrooms until they become soft and release their moisture, enhancing their flavor.
- Cook Spinach: Add the chopped spinach to the skillet and cook until it wilts, combining well with the mushrooms.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth and fully combined.
- Combine Vegetables and Eggs: Stir the sautéed spinach and mushrooms into the egg mixture, ensuring even distribution.
- Prepare Pie Crust: Roll out the pre-made pie crust on a flat surface and cut into circles that fit your muffin tin.
- Arrange Crust in Tin: Place each dough circle into the cups of a muffin tin, pressing gently to form little crust cups.
- Fill with Egg Mixture: Spoon the spinach and mushroom egg mixture evenly into each crust cup, filling almost to the top.
- Add Cheese Topping: Sprinkle shredded cheese over each filled crust cup to add a melty, savory finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the quiches are set and the crust is golden brown. Remove and let cool slightly before serving.
Notes
- You can substitute or add other vegetables like bell peppers or onions for variety.
- Use your favorite type of cheese such as cheddar, mozzarella, or Swiss for different flavors.
- For a gluten-free option, use a gluten-free pie crust.
- Ensure the muffin tin is greased lightly if the pie crust is not non-stick to prevent sticking.
- This recipe can be made ahead of time and reheated gently before serving.
